Promoting trademark flavours Down Under

Cyprus brings the Halloumi Cheese campaign to Australia and Greece promotes European Currants

The Panagrotikos Farmers Union of Cyprus visited Melbourne for Fine Food Australia 2016 to launch the Halloumi Cheese campaign along with representatives from Greece’s Agricultural Cooperatives Union of Aeghion S.A promoting European Currants.

Οn Tuesday 13 September 2016, the Agricultural Cooperatives Union of Aeghion S.A hosted the local importers of European Currants, media and fruit buyers for canapés and drinks at Eureka 89, the top floor of the iconic Eureka Tower, one of Melbourne’s most spectacular event spaces with panoramic floor-to-ceiling views of the city skyline.

Eureka 89 Executive Chef Renee Martillano weaved European Currants into an exquisite menu of canapes, grazing dishes and desserts. The specially developed menu included seared wallaby with currant chutney, goats curd and walnut brittle, a grazing dish of seared duck breasts with spelt, currant risotto and kale crisps as well as a dessert of vanilla pannacotta with currants compote and pistachio biscotti.

Blogger, Health Coach and Wellness Advisor Brooke Meredith, of A Conscious Collection fame, spoke to guests about the nutritional value of European Currants and demonstrated how to make a nourishing salad, which included quinoa, coconut and currants.

Mr Miltiadis Stavropoulos of the Agricultural Cooperatives Union of Aeghion S.A delivered a detailed presentation on Greece-grown European Currants, which are made from black seedless grapes. No artificial colours or preservatives are used in the drying process, ensuring the nutrients in the naturally sweet fruit are preserved. European Currants are a great source of fibre, antioxidants and vitamin C.

The next day, the Panagrotikos Farmers Union of Cyprus invited their guests, importers, media and cheese buyers to join them for a sit-down dinner at Bahari Greek restaurant co-owned by former Masterchef Australia contestant Philip Vakos as part of the Halloumi Cheese campaign.

Chef Vakos developed an enticing halloumi-filled menu for the dinner; with dishes including halloumi served with pomegranate molasses, halloumi cigars and halloumi pistachio baklava.
Guests were entertained by Philip’s cooking demonstration, where he made the traditional Cypriot dish of pork, fennel and halloumi sheftalies.

Meanwhile, Mr Anastasis Yiapanis, the General Secretary of Panagrotikos Association of Cyprus, presented a speech informing guests about the Halloumi Cheese campaign as Cyprus’ national product is currently in the process of being registered as a product with Protected Designation of Origin (PDO) under the European Union’s quality schemes.